ABSTRACT

Cooking involves chemical reactions that can make food smell and taste better. However, the same process that is responsible for creating the aroma, flavor, palatability, color, and taste of grilled and seared foods has also been linked to the development of chronic degenerative diseases. The Maillard reaction produces advanced glycation end produc

chapter |8 pages

Basic Understanding of Inammation

chapter |32 pages

So Tasty and Yet Proinammatory

chapter |18 pages

Chapter^>4: Obesity

chapter |48 pages

Chapter^>5: Diabetes Mellitus

chapter |22 pages

Chapter^>6: Hypertension

chapter |14 pages

Chapter^>7: Atherosclerosis

chapter |14 pages

Kidney Inammation

chapter |20 pages

Chapter^>9: Osteoporosis

chapter |10 pages

Chapter^>10: Eye Health

chapter |16 pages

Chapter^>11: Multiple Sclerosis

chapter |10 pages

Chapter^>12: Erectile Dysfunction

chapter |16 pages

Chapter^>13: Insomnia and Sleep Disorders

chapter |10 pages

Chapter^>14: Parkinson’s Disease

chapter |24 pages

Chapter^>15: Cancer

chapter |32 pages

Chapter^>16: Alzheimer’s Disease

chapter |16 pages

Chapter^>17: Healthy Gut, Healthy Life

chapter |50 pages

Chapter^>18: Adopting a Diet